I normally make moong dal khichadi as a one pot meal in the cooker...add all ingredients and pressure cook. Take it out , add a dollop of ghee...and slurp it down(that's how I like the consistency of khichadi).
Tasted this version at my MILs home which she said is how my FIL likes his khichadi. He doesn't prefer the mushed up version with less masala. So decided to try this version.
Ingredients
Rice - 1 cup(preferably Basmati)
Moong dal - 1/2 cup
Sprouted moong - 1/2 cup
Onion -1 big chopped finely chopped
Tomato - 1 medium finely chopped
Ginger crushed - 1 tsp
Green chillies-2 non spicy
Ghee-2 tbsp
Cumin seeds-1 tsp and asefoetida a big pinch for phodni
Coriander cumin seed powder- 1&1/2 tsp
Red chilli powder- 1/2 to 1 tsp depending on spice
Salt to taste
Water approx 4&1/2cups
Method
1) Wash the rice and moong dal together, drain and set aside.
2) In a pan add ghee then Jeera and peringayam (asefoetida) let Jeera become brown. Add in the onion and fry till it becomes translucent.
3)Then add the sprouted moong, rice and moong dal and fry for two minutes.
4) Then add the tomato and spices and mix well. Add water and salt and let it all come to a boil
5)Simmer and let it cook well. Once done switch of the flame and let it rest for a while before serving hot with either a dollop of ghee , a bowl of curd or raita.
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